Cafe Continental Pumpkin Muffins

1 1/4 cups vegetable oil
3 2/3 cups sugar
5 eggs
4 1/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/3 cups water
3 1/4 cups canned pumpkin

Using an electric mixer, beat oil, sugar, and eggs until smooth. Combine dry ingredients. Combine water and pumpkin.

Alternately add dry ingredients and water/pumpkin mixture to egg mixture. Spray standard-sized muffin cups with vegetable spray coating or insert paper liners. Fill muffin cups three-fourths full.

Bake in 350 degree oven 20 to 25 minutes or until top of muffins spring back when pressed gently with finger. Makes 24 muffins.